Fresh Crawfish have started to appear in Arkansas. As soon as the weather warms up, I will be having my first boil of the year. This week, I am featuring two recipes form the Louisiana Crawfish Cookbook.
1/2 cup Green Onions, chopped
1 pound Crawfish Tails
1 stick Butter
4 tablespoons Flour
2 tablespoons Garlic Powder
1 cup sliced Mushrooms
1 teaspoon Worcestershire Sauce
2 teaspoons Creole Seasoning
Red pepper to atste
12 ounces Sour Cream
1/4 cup Vermouth
Sauté onions and crawfish in butter. Add flour, stir to form a thick paste. Combine all other ingredients except soup cream and Vermouth. Add to crawfish mixture. Add sour cream and Vermouth. Do not overheat. Serve over hot steamed rice or in a patty shell.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
